Approximate Dosage — Based on infusing 3.5gms dried/decarbed cannabis into one stick of butter (starting cannabis weight before dry/decarb was 7gms).
1 2/3 cups Unbleached All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup Crisco
2 Tablespoons Jeff’s Light Tasting Cannabutter (recipe at available at JeffThe420Chef.com)
2 Tablespoons grass fed butter
1 large egg
1 Tablespoon buttermilk + 1 Tablespoon water
1 egg white
¼ cup fresh pumpkin, diced and peeled
1 Bosc pear, firm
¼ cup figs (dried or fresh)
½ cup fig (or pear) jam
1/4 cup raw cane sugar + 1 teaspoon cinnamon + 1 teaspoon nutmeg (mixed together)
2 Tablespoons Gorgonzola Cheese
1 cup Balsamic Vinegar
1 Teaspoon sugar
MAKE THE CRUST
- In a Large bowl, combine the dry ingredients.
- Using two knives or a pastry cutter, cut in the Crisco, butter and canna-butter
- In a separate bowl, whisk the egg and buttermilk mixture together, then sprinkle over the flour mixture.
- Knead together, adding a bit of extra water if needed to make the dough smooth.
- Form the dough into a ball and then flatten into a disk, wrap it in plastic and refrigerate for 30 minutes.
MAKE THE FILLING
- Place diced pumpkin in a large bowl
- Using a mandolin, thinly slice each of the opposing sides of the pear until you reach the core.
- Slice off the remaining pear on the sides of the core and dice.
- Add the diced pear with the pumpkin and add the fig halves.
- Toss with ¼ cup of jam and 1 teaspoon of sugar spice mixture. Set aside.
- Line a sheet pan with parchment paper
- Roll the crust into a 13″ to 14″ round, and transfer it to the parchment paper.
- Press a 10” dinner plate lightly onto the dough to form a circle. This is your guide.
- Spread ¼ cup of the jam within the circle.
- Pile the fruit in the center of the circle and spread out to the edge of your guide.
- Fold the crust up over the fruit, pinching or pleating as you go, leaving a few inches of fruit exposed in the center.
- Brush the dough with egg white and sprinkle with sugar spice mixture
- Bake the pie in a preheated 400°F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown.
- While the pie is baking, make the Balsamic Reduction.
- Remove it from the oven, and cool for 15 to 30 minutes
- Sprinkle with Gorgonzola cheese and drizzle with Balsamic reduction before cutting into 8 equal slices.
- Serve warm.
- Store, covered, in the refrigerator for up to three days (if it lasts that long!)
MAKE BALSAMIC REDUCTION
- In a small saucepan, mix balsamic vinegar with sugar.
- Bring to a boil and then reduce heat and simmer for 25-30 minutes until reduced to half and somewhat thick.
- Remove from heat and allow to thicken as it cools.
Tip: using a funnel, transfer balsamic reduction to a small plastic squeeze bottle. It’s the best way to drizzle and get creative! Bon Appétit!
Written by JeffThe420Chef